Beef and Cabbage Borscht
Beef and Cabbage Borscht
Photography by Jodi Pudge
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 201 |
| pro | 21 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 15 g |
| fibre | 3 g |
| chol | 43 mg |
| sodium | 889 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 21 |
| vit A | 40 |
| vit C | 50 |
| folate | 14 |
Many traditional borschts contain beets, which are medium GI, so using beef instead lowers the GI and adds texture, some iron and protein, which may keep you feeling full longer.
Ingredients
- 1 lb extra-lean ground beef
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1/2 cup chopped fresh dill
- 1/4 tsp caraway seeds, crushed
- 1/4 tsp each salt and pepper
- 4 cup thinly sliced cabbage
- 4 cups beef stock
- 1 can (28 oz/796 mL) diced tomatoes
- 1/4 cup light sour cream
- Dill sprigs
Preparation
In Dutch oven, brown beef over medium-high heat; drain off fat. Add onions, garlic, carrot, celery, dill, caraway seeds, salt and pepper; saut?ntil vegetables are softened, about 5 minutes.
Add cabbage, stock and tomatoes; bring to boil. Reduce heat, cover and simmer until cabbage is tender but firm, about 25 minutes.
Ladle into warmed bowls; top each with dollop of sour cream and dill sprigs.
More borscht recipes:
Additional information :
Time-saving tip
Cabbage Shortcut: Coleslaw mix in the produce section of your grocery store makes a quick substitution for the sliced cabbage.
Source : Canadian Living Magazine: October 2004
- Keywords : Soup; Boil; Ground beef; Cabbage; Celery; Carrots; Garlic; Tomatoes; Sour Cream;
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